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–+ servings
Delicious homemade banana bread loaf fresh out of the oven.

Banana Bread

This classic banana bread is a simple, moist loaf perfect for breakfast or a snack, using ripe bananas and optional mix-ins for added flavor.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the sweeter and more flavorful.
  • 1/3 cup melted unsalted butter Use salted butter and omit pinch of salt if preferred.
  • 1 teaspoon baking soda
  • pinch salt
  • 3/4 cup granulated sugar Can swap up to 1/2 cup for brown sugar.
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup chopped nuts or chocolate chips Optional; use walnuts, pecans, or chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks.
  3. Pour the melted butter into the bananas and stir until combined.
  4. Add the baking soda and a pinch of salt; mix briefly to distribute.
  5. Stir in the sugar, then add the beaten egg and vanilla. Mix until blended.
  6. Fold in the flour using a spatula. Stop when no dry streaks remain — do not overmix.
  7. If using, fold in the nuts or chocolate chips now.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 12g

Notes

For a slightly healthier loaf, replace up to 1/4 cup of the flour with whole wheat, or use coconut oil instead of butter. For dairy-free, use a neutral oil and egg replacer.

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